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Sous Vide Pork Tenderloin

4

0 min

Sous Vide Pork Tenderloin

Sous Vide Pork Tenderloin Photo 1

Category

Pork Recipes

Time

0 min

Serving

8 persons

Calories

354

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.

Ingredients

  • yellow onion: 0.5 cup (finely chopped)
  • dry white wine: 0.33333 cup
  • unsalted butter: 0.25 cup
  • Dijon mustard: 0.25 cup
  • white balsamic vinegar: 3 Tbsp
  • lemon juice: 2 Tbsp
  • whole grain mustard: 1 Tbsp
  • turbinado sugar: 1 Tbsp
  • lemon zest: 1 tsp
  • kosher salt: 1 tsp
  • tarragon: 1 tsp (divided, dried)
  • pork tenderloins: 2 piece (1 pound)
  • olive oil: 2 Tbsp
  • ground black pepper: 1 tsp
  • heavy cream: 1 cup

Metric Conversion

Stages of cooking

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  1. Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
    Sous Vide Pork Tenderloin Photo 2
  2. Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
    Sous Vide Pork Tenderloin Photo 3
  3. Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
    Sous Vide Pork Tenderloin Photo 4
  4. Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
    Sous Vide Pork Tenderloin Photo 5
  5. Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
    Sous Vide Pork Tenderloin Photo 6
  6. Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
    Sous Vide Pork Tenderloin Photo 7
  7. Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.
    Sous Vide Pork Tenderloin Photo 8

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